Continue After Advertisement
Ingredients
- Slow Roasted Sockeye Salmon
-
1 pound
sockeye salmon filet
-
1 tablespoon
olive oil
-
1/2 teaspoon
salt
-
Lemon wedges and fresh snipped chives for serving
- Summer Farro Salad
-
2 cups
cooked farro
-
2 cups
chopped tomatoes
-
1
medium cucumber, chopped
-
3 ounces
feta cheese, crumbled
-
1/2 cup
(loose packed) of basil, mint, parsley, or a mix, roughly chopped
-
1/4 cup
thinly sliced red onion
-
1/4 cup
olive oil
-
2 tablespoons
lemon juice
-
salt and pepper to taste
Directions
-
Preheat oven to 275 degrees.
-
Spread ½ Tbsp olive oil on the bottom of a baking sheet, then top with the salmon, skin side down. Spread the remaining ½ Tbsp olive oil evenly over the top of the fish, and sprinkle evenly with the salt.
-
Place fish in oven, and bake at 275, until fish is cooked through and flakes apart easily, about 20-25 minutes (although this timing may vary depending on the thickness of your filet).
-
Remove fish from pan, break into serving-sized pieces (I find it’s hard to cut cleanly after slow roasting), and transfer to a serving plate. Squeeze the juice from a few lemon wedges over the fish and top with fresh chives before serving.
-
Combine all ingredients of the salad in a large bowl, and mix well. Season to taste with salt and pepper as needed.
See what other Food52ers are saying.